Falafel Wraps

After a recent weekend of unhealthy eating, I was hoping to have a healthy vegetarian meal for dinner but also didn't want to go food shopping. Chickpeas are a staple in my pantry; I love them in hummus, salads, and even just roasted, but I've never tried to make falafel. The recipe I was interested in called to bake them, but a certain someone thought they would taste better fried (he was probably right). So, caution was thrown to the wind and the falafel was pan-fried in a teensy bit of oil then served with stir-fried peppers, tomatoes, feta and tzatziki sauce in flour tortillas (since I was out of pitas and not wanting to go to the store). If you aren't familiar with tzatziki sauce, I highly recommend giving it a try. I actually can't believe that I haven't yet blogged about it. It's a delicious cucumber/dill/yogurt sauce typically served on Greek gyros; however I've found that it adds a cool freshness to many dishes, including this one.

Falafel Wraps

adapted from Chow Vegan (and served with a decidedly un-vegan but amazing tzatziki sauce)

1 can (15 oz) chickpeas, drained and rinsed

1/2 yellow onion or 1 shallot, finely chopped

2-3 garlic cloves, minced

3 tbsp fresh parsley, chopped

1 tbsp fresh cilantro, chopped

1 tsp olive oil

1 tsp lemon juice

1 tsp cumin

1 tsp coriander

1/2 tsp red pepper flakes

2 tbsp flour

1 tsp baking powder

salt and pepper

oil for frying

bell pepper, cherry tomatoes, feta, and tzatziki sauce (kick-ass recipe below), for serving

Gorgeous purple peppers and tomatoes from the CSA!

Place all the ingredients except the frying oil and serving accoutrements in a food processor and pulse until blended and well chopped but not completely pureed. Form into balls (about 2" in diameter) then slightly flatten with a spatula into patties about 3.5" around. Shape with your fingers, depending on how anal retentive you are.

Heat about 2 tsp oil in a pan over medium-high heat. Fry patties until golden, about 4-5 minutes per side.

Meanwhile, chop up a bell pepper (mine was purple!). When the falafel is about 3 minutes from being done, add the pepper to the pan to saute a bit.

can't help but think that the peppers kinda look like worms...

Serve the falafel in a pita (a tortilla works just fine if you're pita-less) with the pepper, some halved cherry tomatoes, feta cheese, and tsatziki sauce (recipe follows).

all rolled up

Tsatziki Sauce

from AllRecipes

1/2 cup peeled and seeded cucumber, shredded in a food processor

1 tsp salt

1 cup plain Greek yogurt (light)

1/4 cup light sour cream

1 tbsp lemon juice

1/2 tbsp rice vinegar

1 tsp olive oil

1 garlic clove, minced

1 tbsp chopped fresh dill

1 tbsp Greek seasoning (I don't have this so I just throw in some oregano, and whatever else I fancy at that moment)

freshly ground salt and pepper to taste

Combine cucumber and 1 tsp salt in a bowl; set aside for 15 minutes. Squeeze out cucumber by hand or in a kitchen towel to drain.

Combine all ingredients then refrigerate for 30 minutes or so to let the flavors blend.